This Halloween layer cake has three layers of rich chocolate cake, and is covered in orange-tinted Swiss buttercream, a ganache glaze, and Halloween Sweets and Treats sprinkles. It is a fun and easy dessert for Halloween!
Making the perfect Halloween dessert table with these festive Halloween cupcake ideas and this Halloween layer cake recipe. A few pipes of buttercream, scattering of sprinkles and festive garnishes, and you have a gorgeous, party-ready cake!
For the cake
3 cups all-purpose flour
1 ½ teaspoon baking powder
1 tablespoon baking soda
1 ½ cups unsweetened cocoa powder
1 ½ teaspoon salt
3 cups sugar
4 large eggs
½ cup vegetable oil
1 ½ cups strongly-brewed coffee
1 ½ cups buttermilk
2 teaspoon vanilla extract
For the buttercream
1 lb unsalted butter, soften
2 cups sugar
9 large egg whites
8 oz white chocolate, melted
1 tablespoon vanilla extract
¼ teaspoon salt
5 drops yellow food coloring
20 drops orange gel food coloring
5 drops red gel food coloring
For the glaze
7 oz bittersweet chocolate chips
1 cup heavy cream
Preheat oven to 350°F. Grease and line three 9-inch cake pans with the parchment paper.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
Using a stand mixer, whisk together the eggs, buttermilk, coffee, vegetable oil and vanilla.
Add the dry ingredients to the wet. Stir on low speed until all of the dry ingredients are moistened, then beat on medium speed until the mixture is smooth, about 3 minutes.
Divide the batter between the three prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Once the cakes are done, let them cool completely.
Make the buttercream
Whisk together the egg whites and sugar in the bowl of a stand mixer.
Set the mixing bowl over the simmering water. Use a handheld mixer with beater attachments (or whisk by hand) to continuously beat the mixture while heating the whites and sugar, until the sugar dissolves.
Place the mixing bowl on the stand mixer fitted with the whip attachment once the sugar has dissolved. Beat on medium-high speed until the whites are stiff and glossy, and the outside of the bowl reaches room temperature.
Add the butter and beat on medium-low speed until smooth and silky. Beat in the vanilla, then the white chocolate, and beat until fully and evenly incorporated.
Place one layer of cake on a cake stand or serving plate, and spread about ½ cup of the buttercream over the cake. Repeat with remaining cake layers.
Spread the sides and top of the cake with a very thin layer of frosting. Refrigerate for 20 minutes.
Spread a thicker layer of frosting on the top and sides of the cake, and smooth with an offset spatula. Refrigerate while you make the chocolate glaze.
Make the glaze
Add the chocolate chips in a heat proof bowl.
Add the cream into a small saucepan and heat until it just begins to boil, then pour the boiling cream over the chocolate and allow it to sit for one minute to soften the chocolate. After a minute, whisk the chocolate and cream together until the mixture is shiny and smooth. Let cool for about 10 minutes.
Remove cake from the refrigerator and spoon a little of your ganache over the edges of your cake so it drips down the sides.
Fit a piping bag with an open-star piping tip. Fill halfway with orange frosting. Pipe rosettes all around the edge of the top of the cake, and pipe shells around the bottom edge of the cake.
Using some leftover buttercream, pipe little rosettes of buttercream onto the top and garnish with gummy pops, marshmallow ghosts, mello-creme pumpkins, candy corn, chopped Oreo minis, and sprinkles.
Chill until ready to serve!